Saturday, October 26, 2013

Pineapple Upside Down Cake {Decorated With Baked Pineapple Flowers}

I made this Pineapple Upside Down Cake in the past. And this is one of my favorite cake. But this time instead of putting and arranging the pineapple slices on the base of the pan, I chopped them up and mixed with the batter. So the base has only the melted brown sugar and butter which will be the top part of the cake when turn it upside down. Then I decorated the cake with the baked pineapple flowers.


Pineapple Upside Down Cake

For the topping.
~ 3/4 cup brown sugar
~ 2 oz. (4 tbsp) butter
~ 1 small ripe pineapple, trimmed, quartered, cored and cut into 3/4 inch thick slices.

For the cake.
~ 8 oz. (2 cups) cake flour
~ 1-1/4 tsp baking powder
~ 1/4 tsp salt
~  4 oz. (8 tbs) unsalted butter at room temperature
~ 3/4 cup sugar
~ 1-1/2 tsp finely grated orange zest
~ 1 tsp pure vanilla extract
~ 2 large eggs
~ 2/3 cup plain nonfat yogurt

Heat the oven to 350 deg. F and lightly butter the sides of an 8 inch square pan.

Make the topping.
In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often until the butter melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Carefully scatter or arrange the pineapple slices evenly in the topping, overlapping them slightly. Gently press the fruit into the caramel with the spatula.

Make the cake.
Sift together the cake flour, baking powder and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy and lighter in color about 3 minutes. Beat in the orange zest and vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter mixture and, on low speed, mix just until the flour disappears. Add the yogurt and mix until just blended. Gently mix in the remaining flour. Scoop large spoonful of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 minutes. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 minutes to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.

How to make the flower pineapple, {here}


Good luck Everyone and Happy Baking!

 photo Linkedto_zps7da192d4.jpg


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  1. Oh wow.. thank you so much for sharing this. I love Pineapple Upside Down Cake. Yours is not only looks so temptingly delicious..

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  3. Hi Ellya, catching up with you today! Love this cake I can't wait to try it sometime. I also love your journal. I haven't worked on mine in a while. Pinning a few things here today. See you soon, Theresa @DearCreatives

  4. Oh wow this is gorgeous. Love the pineapple flowers. Amazing. Thanks tons for linking to Inspire Me. Hugs, Marty

  5. That is such a beautiful cake. Looks super tasty too. Never tried to make pineapple cake before but I need a cake for a friend's leaving do so this is very timely.

    Visiting from Make it Pretty Monday

    All the best,

    Life of an Agnostic Sunday School Teacher

  6. Love the pretty pineapple flowers!!! Thanks for sharing it with us on Fancy This Fridays! We featured you today! Hope you'll check it out!

  7. Aww love your Pineapple upside down cake Ellya :)

    Thanks for linking up to Creative Mondays, featuring your post and pinning this week at hop...


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